Coronado, CA

March 2014

Born to Korean immigrants, Adam Cho spent most of his childhood in Mesa, Arizona—often watching his mother and grandmother prepare kimchi. Though his family has a strong food culture, Cho didn’t develop a personal interest in cooking until he attended Creighton University in Omaha, Nebraska. He was the go to guy on campus for midnight munchies and always volunteered to cook for his friends at parties. After graduation, Cho realized he loved being in the kitchen and decided to pursue it as a career.

He enrolled at Le Cordon Bleu in Scottsdale, Arizona, then moved to New York to intern with Todd English at Olives in New York City. He returned to the Southwest where he worked his way up in restaurants from Arizona to San Diego. In 2014, as chef de cuisine of Mistral at Loews Coronado Bay Resort he revamped the entire menu and is cooking classical French dishes filtered though his personality and years of experience. .